This is carbonara made healthy – ditch the cream for crème fraiche to save on fat and calories. Using wholewheat spaghetti also makes the dish more diet friendly, as wholewheat has a much lower Glycemic Index (GI) than regular white pasta meaning it releases energy slower.
Serves 2
What you’ll need:
- 160g wholewhat spaghetti
- 2 streaky rashers, chopped into small pieces
- 1 egg
- 250ml half fat crème fraiche
- 70g frozen peas
- salt
- pepper
What you’ll need to do:
- Cook the wholewheat spaghetti according to the instructions on the packet. When ready, set aside.
- Heat 1 tbsp rapeseed/olive oil in a large frying pan and add the chopped rashers.
- When the rashers are cooked to your liking (this could take anywhere between 10-20mins) stir in the peas and allow to thaw.
- Add the cooked spaghetti to the rashers and peas, mix to combine.
- In a separate bowl beat the egg lightly and stir in the crème fraiche , salt and pepper.
- Whilst the pan is still hot stir in the egg and crème fraiche mixture and combine well, do not over heat it as the egg will scramble, just get it good and hot.
- If the mixture is stiff add a little boiling water.
- Serve hot.
Top tip: Sprinkle some parmesan or walnuts on top if you like. If you want it to be extra healthy you could swap the streaky rashers for chopped bacon medallions.
